Bar de Bex
Sometimes I ramble.
Sometimes I make cocktails.
Most of the time I just take pictures and think that's cool enough.

bex's cocktails.

Creative cocktails and twists on the classics. 




Nothing says comfort like a hot cup of cocoa. It’s the existence of the chocolaty delights that make the world a better place. I think we can all nod in agreement that hot chocolate is pretty damn good in it’s own, but that doesn’t mean we should stop there. Here, we’re adding some vanilla and almond flavors to make this classic favorite a little more adventurous. (Oh. And hey, if you’re ogling over this mocktail and wanting to make it a cocktail, just add 1.5 oz of bourbon and substitute 1 oz of the orgeat for your walnut liqueur.)


Preheat vanilla milk and orgeat in a tempered glass. Add hot chocolate syrup and stir until fully mixed. (Top it with whipped cream. Or! Make your own almond cream: 0.5 oz of cream, 0.25 oz of orgeat. *If you want to get a little funky, use a candy cane as your stirrer to get a dash of peppermint in there.) 

  • 2 Spoonfuls of *Chocolate Syrup
  • 3.5 oz Vanilla Milk
  • 2 oz Orgeat
  • Cream


*Chocolate Syrup

  • 1 Cup milk (or dark) chocolate chips
  • 1/4 Honey
  • 1/4 Cream

Heat in a small pot. Mix until chocolate is melted and it has become a syrup-like texture.

Becca WyantComment